Grilled Vietnamese Chicken Delight (Print View)
Aromatic grilled Vietnamese chicken with lemongrass, fish sauce, lime and garlic; serve with jasmine rice.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs, about 1 lb 12 oz (800 g)
→ Marinade
02 - 3 tablespoons fish sauce
03 - 2 tablespoons soy sauce (use gluten-free if needed)
04 - 2 tablespoons brown sugar
05 - 2 tablespoons freshly squeezed lime juice
06 - 3 garlic cloves, minced
07 - 1 stalk lemongrass, tender part finely chopped
08 - 1 tablespoon vegetable oil
09 - 1 teaspoon fresh ginger, grated
10 - 1–2 bird's eye chilies, finely chopped (optional)
11 - ½ teaspoon ground black pepper
→ Garnish
12 - 2 tablespoons fresh cilantro, chopped
13 - Sliced scallions
14 - Lime wedges
→ For Serving (Optional)
15 - Steamed jasmine rice
16 - Pickled vegetables (carrots and daikon)
# How-To Steps:
01 - In a mixing bowl, combine fish sauce, soy sauce, brown sugar, lime juice, minced garlic, chopped lemongrass, vegetable oil, grated ginger, bird's eye chilies, and black pepper. Stir well until the sugar is fully dissolved.
02 - Add the chicken thighs to the marinade, turning to coat evenly on all sides. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent the chicken from sticking.
04 - Remove the chicken from the marinade, shaking off any excess. Place on the hot grill and cook for 5–6 minutes per side, until the internal temperature reaches 165°F (74°C) and the exterior is nicely charred.
05 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Slice or serve whole as desired.
06 - Arrange the chicken on a platter and garnish with fresh cilantro, sliced scallions, and lime wedges. Serve alongside steamed jasmine rice and pickled vegetables if desired.
# Expert Hints:
01 -
- The marinade does all the heavy lifting, so you barely have to think once the chicken hits the grill.
- That caramelized char on the outside with juicy, herb soaked meat inside will ruin takeout chicken for you forever.
02 -
- Do not skip the resting step because slicing too early sends all those good juices running onto the board instead of into the meat.
- Marinating beyond four hours can make the texture mushy due to the lime juice, so set a timer if you tend to forget.
03 -
- Pound the chicken thighs to an even thickness before marinating so every piece finishes cooking at the same time.
- Pat the chicken slightly dry right before grilling to get a better sear without flare ups from dripping marinade.